| Well, remember that oxidation requires oxygen, so boiling the eggs should be fine. Denaturing the proteins shouldn't be a problem, either, unless you have severe digestive issues. There's not a lot of any fat in eggs, so PUFAs aren't an issue, only the cholesterol is. You may even be able to make scrambled eggs without too much conern, but I'd avoid that until I see more evidence about oxidation and also the material used to make the pans people use. |
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